US8927042B1ActiveUtility

Toxic phenolic compound removal by selective binding of phenolic compounds using smart polymers

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Assignee: UNIV TALCAPriority: Oct 10, 2013Filed: Oct 10, 2013Granted: Jan 6, 2015
Est. expiryOct 10, 2033(~7.3 yrs left)· nominal 20-yr term from priority
Inventors:Leonardo Silva SantosVictor Felipe Laurie GleisnerJohn AmalrajVeronica Carrasco-SanchezFabiane M. Nachtigall
A23L 1/0156C12H 1/0424A23L 5/273
57
PatentIndex Score
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Cited by
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References
20
Claims

Abstract

The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.

Claims

exact text as granted — not AI-modified
The invention claimed is: 
     
       1. A method for removing toxic phenolic compounds from a food or beverage, comprising:
 contacting the food or beverage with a fining agent selected from the group of polymers consisting of: polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, wherein the fining agent removes the toxic phenolic compounds. 
 
     
     
       2. The method of  claim 1 , wherein the PANI, PANI-ES, or PANI-EB polymers are selected in a range of molecular weight from 7 kDa to 150 kDa. 
     
     
       3. The method of  claim 1 , wherein the PANI materials can be prepared by chemical oxidizing polymerization techniques such as aqueous, emulsion, 
       interracial, or bulk polymerization techniques or electrochemical polymerization techniques. 
     
     
       4. The method of  claim 1 , further comprising protonating agents selected from inorganic acids and organic acids. 
     
     
       5. The method of  claim 1 , further comprising an oxidizing agent selected from the range of oxidizing agent such as ammonium persulfate, potassium 
       persulfate, benzoyl peroxide, hydrogen peroxide etc. 
     
     
       6. The method of  claim 1 , wherein the PANI, PANI-ES, or PANI-EB polymers are selected in a range of molecular weight from 15 kDa to 70 kDa. 
     
     
       7. A method for removing toxic phenolic compounds from a food or beverage, comprising: contacting the food or beverage with a fining agent comprising polyamidoamine (PAMAM) dendrimers functionalized with a polymer selected from the group consisting of: polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES), wherein the fining agent removes the toxic phenolic compounds. 
     
     
       8. The method of  claim 7 , wherein the generation of the PAMAM dendrimer is selected among generation 0, 1, 2, 3, 4, 5, 6, or 7. 
     
     
       9. The method of  claim 7 , wherein the PAMAM dendrimers are functionalized with PANI, PANI-ES, or PANI-EB polymers selected in a range of molecular weight from 7 kDa to 150 kDa. 
     
     
       10. The method of  claim 7 , wherein the PAMAM dendrimers are functionalized with PANI, PANI-ES, or PANI-EB polymers are selected in a range of molecular weight from 15 kDa to 70 kDa. 
     
     
       11. The method of  claim 1 , wherein the polymer is added to the foodstuff in a ratio of 0.5 mg/l to 4 mg/l, and the beverage is agitated for a period of time between 1 and 48 hours. 
     
     
       12. The method of  claim 1 , wherein the polymer is immobilized in a matrix, allowing its use in a continuous mode. 
     
     
       13. The method of  claim 12 , wherein the matrix is a pre-filter. 
     
     
       14. The method of  claim 12 , wherein the matrix is a set of magnetic particles. 
     
     
       15. The method of  claim 12 , wherein the matrix is a cartridge. 
     
     
       16. The method of  claim 1 , wherein the food or beverage is selected from the group consisting of: juice extract, a fermented alcoholic beverage, and a distilled alcoholic beverage. 
     
     
       17. The method of  claim 16 , wherein the fermented alcoholic beverage is selected from the group consisting of: wine, beer, and pulque. 
     
     
       18. The method of  claim 16 , wherein the distilled alcoholic beverage is selected from the group aguardientes consisting of whisky, vodka, brandy, vermouth, arak, ouzo, pastis, sambuca, rum, cachaça, tequila, and mezcal. 
     
     
       19. The method of  claim 1 , wherein the phenolic compound is a pesticide. 
     
     
       20. The method of  claim 16 , wherein the pesticide is fenhexamid.

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